Monday, September 7, 2015

Karupatti Kuzhi Paniyaram | Palm Jaggery Paniyaram

If you are following my blog regularly, you must known that we are running Mega BM.Here come the second week of Mega Blogging Marathon. This week we will be featuring the recipes from Indian states either it's a thali or regional famous cuisine. I choose regional famous cuisine from various state for this week.

First recipe is from my very own state Tamilnadu.There are lot of regional cuisine in tamilnadu and i thought of starting with sweet recipe, so chosen the famous Karupatti Kuzhi Paniyaram from Chettinad cuisine.I love paniyarams both sweet and savory. Once the batter is ready, we can make both version in a jiffy. Usually I prepared both sweet and savory paniyaram for breakfast.

I used crushed palm jaggery instead of powdered palm jaggery. Though it's not dissolved in the batter completely ,once the paniyaram is cooked, the small bits of jaggery melted in between the paniyaram gives unique taste.

In my schooldays, i asked my mom to prepare all the paniyaram with melted jaggery inside. She said that accidently some bits of jaggery are not mixed properly,that would result in having goey texture inside. But nowadays, i intentionally prepare the batter with small bits of jaggery to have that goey & melted jaggery inside :-) .

Karupatti Kuzhi Paniyaram

Preparation Time : 8 to 12 hr | Cooking Time : 15 mins | Makes : 15
Recipe Category: Sweet or Breakfast | Recipe Cuisine: Indian

Ingredients

For Batter
Idly Rice - 2 cup
Raw Rice - 1 cup
Urad Dal - 1/4 cup
Fenugreek seed - 1 1/2 tsp
Salt - to taste (1 tsp approx)
Water for grinding

For Paniyaram
Palm Jaggery - 3/4 cup (for 1 cup of batter)
Cardamom powder - 1/4 tsp
Grated Coconut/ Coconut bits - 2 tbsp
Ghee/Oil for frying Batter - 2 cup

Procedure

First put idly rice, raw rice,urad dal & fenugreek seed in a bowl ,wash it thrice. Then add enough water and soak it for 3-4 hrs.No need to soak rice & dal separately,just add all in one bowl and soak it .

Once it's well soaked, grind it in wet grinder until the batter is smooth.For me ,it takes around 20 mins.

Then collect the batter in a bowl and add salt & mix it with your hand.Cover it with lid and allow the batter to ferment for overnight or atleast 8 hrs.

In the next morning, you can see the batter rise up a little(Like idly batter, it doesnt rise up more) ,that's sign of fermentation. Before using the batter, mix the batter with laddle well.

Now take the required amount of batter in an another bowl ,add karupatti, cardamom powder and coconut, mix it well.

Heat the paniyaram pan with ghee/oil in each hole. Pour the batter in 3/4 of each hole ,cook in medium flame for about 3-4 mins and then flip on other side and cook until it's done.

Tasty Karupatti Paniyaram is ready.

Notes:

Always cook in medium flame, it tends to get colored easily. so slow cooking gives nice coloring to this
I prefer to add the salt, it helps to ferment the batter easily and also enhance the sweet taste